I N G R E D I E N T S Meat2 beef scotch fillet3-4 chicken thigh (boneless)

Churrasco Seasoningsmoked paprikadried oreganodried thymegarlic powderground coriandersalt pepper

Marinade50 ml white wine vinegar50 ml of fresh lime juice80 ml dark soy sauce1 red onion, coarsely chopped6 garlic cloves, coarsely chopped6 spring onions, coarsely chopped2 tbsp brown sugar2 tbsp finely chopped ginger1 tbsp allspice1 tbsp coarsely ground black pepper2 sprigs of thyme, chopped 2 red chilli, coarsely chopped30ml of olive oil

Salsa Verde1 tbsp capers½ red chilli (optional)½ bunch parsley, de-stemmed 1 clove garlic, finely grated

½ shallot, diced1 gherkin, diced 1 lemon, juice1 tbsp fresh oregano leaves½ bunch of coriander 50ml olive oil

Vegetables4 whole cobs of corn2 zucchinis, thickly sliced lengthways2 eggplants, thickly sliced lengthways1 bunch of spring onion1 small bag of peanuts

P R E PA R AT I O N Scotch fillets in a South American-style Churrasco rub.

Combine the smoked paprika, dried oregano, dried thyme, garlic powder, ground coriander, salt and pepper in a bowl. Mix together.

Coat the scotch fillets in olive oil and rub in seasoning. Flip the scotch fillets over and repeat on the other side. These are now ready for the BBQ.

Salsa VerdeCombine shallots, gherkins, garlic, red chilli, capers, oregano, lemon juice, salt and pepper, coriander, parsley, and a generous serving of olive oil, in a blender.

Jerk Chicken MarinadeCombine Spanish onion, lime juice, white wine vinegar, soy sauce, spring onions, garlic, thyme, chilli, brown sugar, allspice, ginger, cracked black pepper, and a generous serving of olive oil, in a blender until it reaches a smooth consistency. In a bowl, pour the marinade all over the chicken and place in the fridge for a few hours.

Grilled VegetablesTo prepare vegetables for the grill, simply coat in olive oil, salt and cracked pepper.

C O O K I N G M E T H O DAllow the charcoal in your Kadai Indian Fire Pit to heat under a grill plate for around an hour.

The chicken will need to cook for 4-5 minutes on each side before flipping, ensuring its cooked through.

Place the vegetables on the grill, turning them until they receive an even colour.

For the steaks, cook for 2 minutes on each side, before removing them from the grill and topping with the salsa verde.

C H U R R A S C O S T E A K W I T H S A L S A V E R D E & J E R K C H I C K E N W I T H G R I L L E D V E G E T A B L E S

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